Winter Cooking Camp

2, 3 or 5 day cooking camp for kids ages 11-17 who love to cook or who are just curious about how to make their own meals. Vegetable centric menu. Session runs 10:30 - 2:30 Wednesday 1/2-Tuesday 1/8, andare held at a private home in south Menlo Park near the Palo Alto border and the University exit of 101.

Thank you so much for teaching the cooking camp and introducing me to foods that I never would have tried before! I find myself looking at foods and thinking "That looks good" where before I may have mentioned how disgusting the foreign veggies seemed. - Quinn A. 2016 camper

Preparing food is a lifelong skill: Looking for a camp where your kids will have fun and gain the advantages of empowerment and independence in the kitchen? Plus learn how to make healthier choices when they're choosing their own food? Maybe your child a gourmet and wants to learn how to make what they enjoys. Or maybe they are a picky eater and you're looking to expose them to new foods. Playing with and trying different foods is a great way to inspire them for a lifetime of good eating.

Cooking Camp is Fun: Each day will find us on a different culinary adventure. We'll be kneading noodles with our feet, baking crispy potatoes, and preparing classic favorites like crepes and vegetable soup. We'll even cook with a solar oven! Kids will leave with recipes they've learned to try at home, plus the confidence in the kitchen to approach new challenges.

Meals are Healthy: We'll make lunch and talk about different ingredients, flavors and preparations. Menus are constructed on the philosophy that whole-food plant-based food can be tasty and fun to make. We'll talk about nutrition basics, and how to think about your body as an amazing vehicle to propel you through life.

Vegetable Preparations are Delicious: Lunch may be homemade pasta with pesto, salad with vinaigrette, and foccaccia, or tortilla soup and salvadoran slaw plus baked tortilla chips with salsa and guacamole, or make your own pizza with toppings. Or maybe vegetable skewers, homemade hummus and fresh baked pita, udon noodles in dashi broth with vegetables and tofu, or crepes with bananas and strawberries. See last summer's menus & recipes here.

Dietary Accommodations are respected: We respect allergies and do our best to avoid cross contamination but kitchen does process nuts & gluten. For most dishes, dairy free options are the norm.

Details: Camp day runs 10:30-2:30. Sessions are either 2, 3 or 5 days. Camp is open to students aged 11-17. See form for dates.